Slow Cooker Two-Meat Manicotti

Name: Slow Cooker Two-Meat Manicotti
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 7 servings.
Cuisine: Europe, Italian
Ingredients: 1/2 pound medium fresh mushrooms, chopped; 2 small green peppers, chopped; 1 medium onion, chopped; 1-1/2 teaspoons canola oil; 4 garlic cloves, minced; 3/4 pound ground sirloin; 3/4 pound bulk Italian sausage; 2 jars (23-1/2 ounces each) Italian sausage and garlic spaghetti sauce; 1 carton (15 ounces) ricotta cheese; 1 cup minced fresh parsley; 1/2 cup shredded part-skim mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 2 large eggs, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 package (8 ounces) manicotti shells

TOTAL TIME: Prep: 45 min. Cook: 4 hours YIELD: 7 servings.

I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don't mind saying it's a huge success! —Shalimar Wiech, Glassport, Pennsylvania

Ingredients

1/2 pound medium fresh mushrooms, chopped
2 small green peppers, chopped
1 medium onion, chopped
1-1/2 teaspoons canola oil
4 garlic cloves, minced
3/4 pound ground sirloin
3/4 pound bulk Italian sausage
2 jars (23-1/2 ounces each) Italian sausage and garlic spaghetti sauce
1 carton (15 ounces) ricotta cheese
1 cup minced fresh parsley
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 package (8 ounces) manicotti shells

Directions

1. In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan.
2. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside.
3. In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells.
4. Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender.

Nutrition Facts

2 manicotti: 657 calories, 33g fat (14g saturated fat), 155mg cholesterol, 1609mg sodium, 55g carbohydrate (22g sugars, 7g fiber), 39g protein.